What's Cookin'?

Iceland offers wide varieties of traditional cuisine, with much centering around Iceland’s fishing industry and lamb that feed on unfertilized fields. Two traditional recipes are Fiskibollur and Kjötsúpa.
Iceland also has more than 80 types of cheeses, many of which have won international awards.

Kjötsúpa
(Icelandic Lamb Soup)      
3 lb. lamb shoulder on the bone cut in large pieces

1/2 onion, sliced
6 cups water
2 Tbsp. dried mixed vegetables and herbs (from a soup mix)
Salt to taste
Freshly-ground black pepper to taste
1 lb. rutabaga cut into 1/2-inch dice
1/2 lb.    small potatoes peeled and cut into 1/2-inch dice
1/2 lb. carrots peeled, and cut into 1/2-inch dice
Place the meat and onion in a large pan and pour cold water over it. Heat to boiling point, let boil rapidly for a few minutes, then skim. Add dried vegetables and some salt and pepper and simmer for around 40 minutes.
Add rutabagas, potatoes and carrots and simmer for 20 to 25 minutes more, or until all the vegetables are tender. Season to taste.
The meat is either served in the soup or removed and served separately plate, but it is always eaten with the soup. Some cut it up small, then add it back to the soup, others would eat it from a separate plate. Serves 6.

Fiskibollur
(Fish Balls)

1 lb. haddock fillets, skinned
2-3 tsp. salt
1/6 tsp. pepper
2 1/2 Tbsp. flour
1 Tbsp. potato starch
1 to 2 eggs
1 to 2 onions
1 pint milk
Oil or margarine for frying
Mince the fish with the onions, at least twice.
Stir in the flour, eggs, salt and pepper, adding the milk gradually and stir well. Leave to stand for 30 minutes.
Form the fish balls with a tablespoon and fry on both sides.
Serve with brown sauce or tomato sauce, boiled potatoes and vegetables of your choice.

Veal in a Casserole
(Kalfakjot a Fati)

1 lb. veal
1/3 cup margarine
Salt and pepper to taste
1 medium onion
4 medium potatoes
1/4 cup tomato pulp or paste
1/4 cup veal broth
Rinse veal (or wipe with a damp paper towel) and remove any skin. Cut into small pieces.
Peel potatoes and cut into strips or slices.
Use half of margarine to grease a deep, covered baking dish or casserole. Cover with a sprinkling of bread crumbs.
Peel and slice onion and lightly brown in remainder of margarine. Place a layer of potatoes in casserole and sprinkle with salt and pepper.
Add a layer of meat, season with salt and pepper and cover with onions. Repeat, with a layer of potatoes on top.
Cover casserole and bake at 400 for 1/2 hour. Remove cover. Combine veal broth and tomato pulp or paste and pour over casserole ingredients. Bake, uncovered, for another 1/2 hour or until meat is tender.

What’s Cookin’? will run every Wednesday in 2008. A different country’s foods will be featured each week. Next week: Indonesia.